Doing some of this myself!
The Last of Winter: Using Up Your Home #Canned and #FrozenFoods
April 9, 2026, Sandra Mitchell, #UMaineExtension
"By the time April rolls around, the rhythm of the kitchen begins to shift. The bins of stored vegetables—once full in the fall—are noticeably lighter. The onions have softened, a few potatoes have begun to sprout, and the last of the carrots are tucked into the corners of the crisper drawer. In the freezer, bags of berries and containers of soup remain, but their number is dwindling. Shelves that held neatly stacked jars of tomatoes, beans, and pickles now show gaps. This is the quiet end of the storage season.
For those who preserve food, April is not a time of abundance. It is a time of assessment, creativity, and careful use—a moment to take stock of what remains and use it well, while maintaining food safety and quality.
Taking Inventory: What Do You Have Left?
Before planning meals or preservation projects, it is worth taking a deliberate inventory of stored foods:
- Root vegetables (potatoes, carrots, beets, onions, winter squash)
- Frozen produce (berries, vegetables, prepared meals, stocks)
- Home-canned goods (vegetables, fruits, sauces, soups, pickles) [Also store-bought canned foods -- check dates and make sure cans aren't bulging or rusted]
As you assess, check for quality and safety:
- Discard root vegetables that are soft, moldy, or show signs of rot
- Remove sprouts and green portions from potatoes before use
- Examine home-canned jars for seal integrity and discard any with signs of spoilage (bulging lids, leakage, or off-odors)
- Use frozen foods that have been well-wrapped and free of freezer burn first
This process not only ensures safety but helps guide how to use remaining foods efficiently."
https://extension.umaine.edu/food-health/2026/04/09/the-last-of-winter-using-up-your-home-canned-and-frozen-foods/
#SolarPunkSunday #UMaineCooperativeExtension #FoodWaste #FoodSecurity #Recipes #FoodPreservation #CannedFood #FrozenFood #FoodSafety #FoodStorage
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